さんちゃん
Masumi Jet-Black KURO
Rice used
Miyamanishiki produced in Nagano
Yamae Nishiki produced in Nagano
Yamadanishiki produced in Yamakuni, Kato-shi, Hyogo
Hitogochiki produced in Nagano
Rice polishing ratio: 55
Yeast used: No. 7 yeast
Strength: 15
It has a mildly gorgeous, fresh taste that is typical of Masumi, and is like that of a neat and beautiful woman.
In the mouth, it has an aroma reminiscent of citrus fruits, and the finish is light and dry with a bitter, dry aftertaste.
I would like to pair it with light fish or chicken sauteed with herbs.
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